Sawaddee Darlo

Sawaddee Krub Darlinghurst.

Victoria Street Darlinghurst explodes with fresh flavours of the orient.

SOI 25 is the newest kid on the block and locals are arriving in droves to support owner Tony Bao Q Doan and his kitchen team lead by Ken Pongsakorn, originally from Nan, in Northern Thailand. Tony loves Victoria Street and is determined to bring a renewed energy back to dining strip. He is also no stranger to Darlinghurst, first introducing us to AppethaiRestaurant in early 2018, Tony reworked the concept and along the way recruited the very talented kitchen team from Long Chim in Sydney’s CBD.

“Poetically, the name SOI 25 translates into a little more than street 25. It represents the day of the month Tony and his wife married in 2018.”

Ken explains that everything is made from scratch at SOI 25. Photo: Kaja Koort

Personally I love Thai food and was very fortunate to live in Thailand for two years. I learned quickly the important role food plays in Thai culture. Most Thai food originates from Street food, of which SOI 25 has creatively reimagined using traditional and modern techniques.

“I loved exploring the street food in Bangkok. We lived on Soi 8, Sukhumvit 55, in Thonglor and amongst the chaos of traffic and motorbikes zipping around, watching the vendors proudly setting up their food carts provided a unique sense of calm and orderliness. I also love how Thais eat anytime, anywhere, for any occasion – right up my alley”

Preparing the raw ingredients for the curry paste. Photo: Kaja Koort

SOI 25 is next level dining – the service, attention to detail and creative cuisine deserves celebrating. The space has integrated private zones that allow for intimate dining whilst still feeling like you’re part of the action. Being invited into the kitchen was a huge treat – market fresh vegetables were arriving from carefully selected suppliers whilst Ken talked me through how he prepares for each service. Every dish is made from scratch, including the curry pastes and delicately crafted Thai soups. Tony’s concept was to take traditional Thai classic’s and through the creativity of his chefs, reinvent them into modern dishes that people could rediscover. The results speak for themselves. The combination of carefully sourced ingredients and the thought-out menu provides a rollercoaster ride for your tastebuds.

No one goes home hungry at SOI 25 – after a round of French Martini’s, we devoured the crispiest chicken wings in town, moorish tofu betel leafs and pork skewers. As the Rosé began to flow, our next feast arrived starring the beef fire pot, northern larb salad, crispy pork belly and papaya salad. The cocktails are an absolute must, and if you’re a fan of Cognac like me, look out for the Martell Cordon Bleu – you can also read about my visit to Cognac House Martell here.

Papaya Salad

With entrees starting from $11, wine from $35, SOI 25 is a unique and economical experience that allows you to truly explore the menu. The menu boasts a selection of starters, noodles, grilled meats, seafood, stir fry’s, and signature dishes created by Ken for locals. If you love Thai food, jump in your Tuk-Tuk and visit SOI 25 as soon as you can. This is a must for Thai food lovers.

This is the land of smiles in Postcode 2010.

Open 7 days from 5:30pm, lunch on weekends. During August, all guests receiving 25% off their total bill. You can visit SOI 25 on Facebook and Instagram or visit their website here.

SOI 25 also accept Beam Wallet – earn 10% back on what you spend. Not a Beam user? Download the App here and enter my promo code MIKEYGALVIN for an instant $10.

Special thanks to the very talented Kaja Koort for photographing this visit to SOI 25. Follow Kaja’s work here.

If you enjoyed my article I would love to hear from you – please leave a comment below with any questions you may have and I’ll get back to you very soon. Follow me on Instagram@mikeygalvin and Facebook for more food stories.

As always, Bon Appétit, Mike X

Beef Fire Pot

Photo: Kaja Koort

Ken preparing in the Kitchen. Photo: Kaja Koort

Papaya Salad

Ken explains that everything is made from scratch at SOI 25. Photo: Kaja Koort